Blood Orange Almond Scones

Makes 12

 

1/2 cup sugar

1 Tbsp. zest 

1 3/4 cup flour

1/4 cup finely ground almond meal

1 Tbsp. baking powder

1/2 tsp salt

1/2 cup cold unsalted butter

1/8 cup of juice from a blood orange

3/8 cup heavy cream

1 large egg

1 tsp. almond extract

 

Glaze: 3/4—1 cup powdered sugar

           Juice from 1 blood orange

           1/2 tsp. almond extract

          OPT: sliced almonds for garnish

 

Preheat oven to 400 degrees. In a small bowl combine the sugar with the zest and press the sugar to absorb the scent and color of the zest—making orange sugar. 

 

In a large bowl, combine the orange sugar, flour, almond meal, baking powder and salt. Cut in the butter—should look like coarse crumbs. Stir in the juice, cream, egg and almond extract. Stir just until the dough forms. You don’t want to overwork the dough or it will be tough. The dough will be more like a pie crust. 

 

Shape in half or one large piece and shape into 2 circles and place on a prepared baking sheet. Cut into wedges. Bake for 18-22 minutes. Cool for 10 minutes before glazing.

 

For glaze: combine powdered sugar. almond extract and enough juice to make the glaze.